Ok, so I’ve not posted in a while. This 3rd brew seemed to go off pretty quickly. The taste after only a couple of weeks in the beer sphere was really bitter and acidic. Oh well…
On a plus note, I had a few bottles of batch #2 (Norfolk Nog) left. My mother was making her christmas cake a few weeks ago and she said that she fancied putting a bottle of beer in it to give it a nice dark brown colour. I opened one of the bottles quite tentatively, expecting it to be well “turned over”. The flavour had matured really well, nice and smooth and sweet. Approx. 3/4 of a pint went into the cake (it’s a BIG cake…). Will let you know what the cake’s like after 25/12. 
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Once beer in a barrel has been tapped and oxygen has been allowed in it will start to deteriate. Beer in barrels should be consumed within three or four days in normal pub coditions. You can probably get away with it if you drink about half a pint a day so that the CO2 produced by the ale is allowed to re-form a blanket over the liquid. On the other hand, beer in a bottle is always fresh provided it has been stored properly - in the dark, at c 11/14C, and not kept for too long. Length of storage will depend on hop rate, strength etc.
Comment by Dewi Jones February 19, 2007 @ 4:06 pmThat seems to agree with what I have seen so far, and it makes sense when you think about the gas exchange etc. that happens as beer is tapped off. I think my future batches will all be bottled for the reasons you outlined and also for portability (parties
hehe)
Thanks for your comment by the way, much appreciated.
Hope you like the site
Graham
Comment by Graham Dinsdale February 19, 2007 @ 5:10 pm